1/1 Photo of Pork Souvlaki Gyros (Meat Only)
David S #2's Note:
Without dropping a bundle on a veritical spit and preparing 50 pounds of layered souvlaki, this is as close as you can get to the real deal right in your kitchen. Having tried many recipes, I scrapped all and started from scratch with a simple pulled pork roast recipe. So, the texture is not exact, but the flavor is nearly identical to what I've tasted in Iraklion, Fira, Mytilini, and mainland Greece.
My Private Note
Units: US | Metric
- 1- Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
- 2- Coat pork roast with the marinade.
- 3- Slice the garlic and onion and spread over top of meat.
- 4- Cover and refrigerate for at least 2 hours, turning and coating several times.
- 5- Place all in roasting pan or dish.
- 6- Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
- 7- After removing from oven, allow to cool to touch.
- 8- Remove meat from bone, discarding any fat and/or grissle.
- 9- Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
- 10- Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
- 11- Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.
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Nutritional Facts for Pork Souvlaki Gyros (Meat Only)
Serving Size: 1 (193 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 421.4
- Calories from Fat 197
- Total Fat 21.9 g
- Saturated Fat 4.3 g
- Cholesterol 156.4 mg
- Sodium 384.7 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.4 g
- Sugars 0.8 g
- Protein 50.6 g
The following items or measurements are not included: